There is something undeniably elegant about a shortbread cookie. It doesn’t rely on flashy frostings or over-the-top fillings; instead, it’s all about that perfect, melt-in-your-mouth buttery crumb. But when you add a vibrant ribbon of fruit into the mix? That’s when things get exciting. These Raspberry Swirl Shortbread Cookies are a staple in my kitchen because they look like they came from a high-end French bakery, yet they are surprisingly simple to master at home.

Whether you are looking for a sophisticated addition to a tea party or a bright, fruity treat to break up the chocolate dominance on a dessert platter, these cookies are the answer. Much like my Rainbow Sprinkle Cookies, they bring a pop of color and joy to any occasion.

Why I Love This Recipe

What makes this recipe a “keeper” is the contrast. You have the rich, salty-sweet base of the shortbread playing against the concentrated, tangy sweetness of the raspberry jam.

I also love how “make-ahead” friendly these are. You can prep the dough log a day in advance, keep it in the fridge, and just slice and bake when the craving hits. If you enjoy baking projects that yield beautiful results without a mountain of equipment, this is for you. It’s right up there with The Easter Cookies everyone talks about in terms of visual appeal!

Ingredients for Raspberry Swirl Shortbread

To get that professional texture, quality matters. Shortbread has very few ingredients, so use the best butter you can find!

• Unsalted Butter: 1 cup, softened to room temperature.
• Powdered Sugar: 1/2 cup (sifted for the smoothest texture).
• Vanilla Extract: 1 teaspoon for that classic aromatic warmth.
• All-Purpose Flour: 2 cups, leveled off.
• Salt: 1/4 teaspoon to balance the sugar.
• Raspberry Jam: 1/3 cup. I recommend using seedless jam for a smoother swirl and cleaner bite.

Swaps and Notes

• The Jam: Not a fan of raspberry? You can easily swap this for strawberry, apricot, or even blackberry jam. Just ensure the jam is thick; if it’s too watery, it may leak during the rolling process.
• The Extract: Swap vanilla for almond extract if you want a “linzer cookie” flavor profile.
• Gluten-Free: A high-quality 1:1 gluten-free flour blend works well here, though the cookies may be slightly more fragile.

Step-by-Step Instructions

1. Cream the Base

In a large mixing bowl, beat your softened butter and powdered sugar together. You’re looking for a light, fluffy consistency—usually about 2–3 minutes of mixing. Stir in the vanilla extract until combined.

2. Form the Dough

Gradually add the flour and salt. I like to do this in two stages. Mix just until the dough starts to clump together. Pro Tip:Do not overmix! Overworking the dough develops gluten, which makes shortbread tough rather than tender.

3. Roll and Chill

Divide the dough into two equal halves. Place each half between two sheets of parchment paper and roll into a rectangle about 1/4-inch thick. Slide these onto a baking sheet and chill in the fridge for 30 minutes. Chilling makes the dough manageable for the “swirl” phase.

4. The Swirl Technique

Remove the dough from the fridge. Spread a thin, even layer of raspberry jam over one rectangle, leaving a 1/2-inch border around the edges. Carefully flip the second rectangle of dough on top of the jam-covered one.

Starting from the long side, roll the layered dough into a tight log (like a jelly roll). Wrap the log tightly in parchment paper and chill for at least 1 hour. This is the secret to getting those perfect, round slices!

5. Slice and Bake

Preheat your oven to 350°F (175°C). Line your baking sheets. Slice the firm log into 1/4-inch rounds and place them on the sheets. Bake for 10–12 minutes. You want the edges to be just barely golden—the centers should remain pale.

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Tips for Success

• Temperature Control: If the dough gets too soft while you are rolling the “log,” pop it back in the freezer for 10 minutes. Cold dough equals clean swirls.
• The “Sharp Knife” Rule: Use a very sharp, thin blade (or even unflavored dental floss) to slice the log. This prevents the dough from squishing and preserves the circular shape.
• Seedless is Best: Seedless jam provides a much more uniform look and a better mouthfeel for this specific style of cookie.

Serving Suggestions and Pairings

These cookies are a delight on their own, but they truly shine when paired with the right beverage. During the warmer months, I love serving these alongside a cold glass of Blueberry Lemonade for a double dose of berry flavor.

If you are putting together a dessert board, try pairing these with something salty-sweet like Spring Flower Pretzel Bitesto create a fun, textured spread.

Nutritional Information (Per Serving)

• Servings: 20 cookies
• Calories: 130 kcal
• Fat: 9g
• Carbohydrates: 12g
• Sugar: 6g
• Protein: 1g

Storage and Leftover Tips

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing: You can freeze the unbaked dough log for up to 3 months. Just thaw slightly before slicing. Baked cookies also freeze well; just layer them with parchment paper in a freezer bag.

More Recipes You Will Love

If you enjoyed the buttery texture of this shortbread, you have to try these other favorites from the ChefManiac kitchen:

• Copycat Neiman Marcus Chocolate Chip Cookies – For when you want a hearty, chunky cookie.
• The Easter Cookies Everyone Is Asking For – Perfect for seasonal celebrations.

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Final Thoughts

These Raspberry Swirl Shortbread Cookies are a testament to the fact that you don’t need a long list of ingredients to make something spectacular. They are elegant, delicious, and always the first to disappear at my house.

I’d love to hear how yours turned out! Did you stick with raspberry or try a different fruit jam? Drop a comment below or tag us in your baking photos. Don’t forget to follow ChefManiac for more foolproof recipes and baking tips!